SALINAS, Calif. (June 11, 2025) — The Natividad Farmers’ Market continues its summer season every Wednesday from 10:00 am to 2:30 pm, offering access to fresh local produce and culturally relevant nutrition education. On Wednesday, June 25 at noon, the market will welcome Chef Rochelle Sigler for a live cooking demonstration featuring her flavorful and vegetarian Stuffed Zucchini Boats / Barquitos de Calabacín Rellenos.

Held at 1441 Constitution Blvd. in Salinas, the market is part of Natividad’s Fresh Rx Program, which supports families by providing food prescriptions and hands-on learning to encourage healthy eating habits that last a lifetime.

“At Natividad, we believe in inspiring healthy lives in our community,” said Natividad CEO Dr. Chad Harris. “We invite our patients, staff and community to our weekly farmers’ market for fresh produce, cooking demos and community connection.”

June 25 Recipe Demo: Stuffed Zucchini Boats

A wholesome, plant-forward dish, Chef Rochelle’s Stuffed Zucchini Boats blend fresh vegetables, beans, spices, and queso fresco for a meal that’s as nourishing as it is satisfying.

English Recipe: Stuffed Zucchini Boats

Servings: 4 | Prep Time: 15 min | Cook Time: 25 min | Cuisine: Multi-Cuisine | Calories per serving: 1127 kcal

Ingredients

• 4 medium zucchini, sliced in half lengthwise and centers scooped out (reserve and chop)
• 2 tbsp olive oil
• ½ small onion, diced
• 2 garlic cloves, minced
• 1 large or 2 small carrots, shredded
• ⅓ cup fresh peas
• ⅓ cup cherry tomatoes
• 1 chile, deseeded and diced
• 1½ tsp ground cumin
• 1½ tsp dried oregano
• 1 tbsp tomato paste
• 2 tbsp fresh cilantro, chopped
• ½ cup pinto or black beans
• ½ cup queso fresco
• Salt and pepper to taste

Instructions

1. Preheat oven to 450°F. Line a baking dish with parchment or foil.
2. Brush zucchini halves with olive oil and cook cut side down in a frying pan until lightly browned. Transfer to baking dish.
3. In the same pan, sauté onion for 2 minutes. Add garlic, cumin, oregano, tomato paste, carrots, peas, and reserved zucchini. Cook for 3 minutes.
4. Stir in tomatoes, beans, cilantro, chile, and queso fresco. Add salt and pepper.
5. Fill zucchini halves with mixture and bake 20 minutes or until tender.

Receta en Español: Barquitos de Calabacín Rellenos

Porciones: 4 | Tiempo de preparación: 15 min | Tiempo de cocción: 25 min | Calorías por porción: 1127 kcal

Ingredientes

• 4 calabacines medianos, cortados por la mitad y vaciados (reservar y picar el interior)
• 2 cucharadas de aceite de oliva
• ½ cebolla pequeña, picada
• 2 dientes de ajo, picados
• 1 zanahoria grande o 2 pequeñas, ralladas
• ⅓ taza de guisantes frescos
• ⅓ taza de tomates cherry
• 1 chile sin semillas, picado
• 1½ cucharadita de comino molido
• 1½ cucharadita de orégano seco
• 1 cucharada de pasta de tomate
• 2 cucharadas de cilantro fresco, picado
• ½ taza de frijoles pintos o negros
• ½ taza de queso fresco
• Sal y pimienta al gusto

Instrucciones

1. Precalienta el horno a 232°C (450°F). Forra una bandeja para hornear con papel vegetal o aluminio.
2. Unta las mitades de calabacín con aceite y cocínalas boca abajo hasta que estén doradas. Transfiérelas a la bandeja.
3. En la misma sartén, saltea la cebolla 2 minutos. Agrega el ajo, comino, orégano, pasta de tomate, zanahoria, guisantes y el relleno reservado. Cocina 3 minutos.
4. Añade tomates, frijoles, cilantro, chile y queso fresco. Salpimienta al gusto.
5. Rellena los calabacines y hornea durante 20 minutos o hasta que estén tiernos.

Upcoming Market Events

• July 16 at 12:00 pm – Cooking Demo with Chef Maria Gonzales (Recipe TBA)
• July 30 from 11:00 am–2:00 pm – Nutritional Tasting featuring WIC recipe (pending)
• August 27 at 12:00 pm – Cooking Demo with Chef Goi Yujaroen (Stir-Fried Asparagus and Tofu / Espárragos y Tofu Salteados)
• September 24 from 11:00 am–2:00 pm – Nutritional Tasting (Recipe TBA)

Vendor Lineup :

• Pensi Pasta (joining June 11)
• Central Coast Charcuterie
• Ely’s Pupusas
• Chong’s Korean BBQ
• Veloz Caffe
• Blissful Teas
• Tacos El Jerry
• Barajas Frutas Frescas
• Viva Mexico Foods
• Companion Bakeshop
• Rodriguez Ranch
• Stackhouse Farm
• Golden Flowers
• Gallardo Farm
• Coastal Paradise Nursery (every other week)

 Learn more at www.natividad.com/farmers-market.

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About Natividad

Natividad, a hospital and trauma center in Salinas, is committed to providing compassionate, high-quality healthcare to everyone, regardless of their ability to pay. Founded in 1886, Natividad offers a comprehensive range of medical services, including inpatient, outpatient, emergency, diagnostic and specialty care for adults and children. As the region's only Level II Trauma Center, Natividad delivers lifesaving medical services that save lives and keep patients close to home. The 172-bed medical center handles over 11,000 admissions and 60,000 emergency visits each year and hundreds of people count on the award-winning Sam Karas Rehabilitation Center. Natividad is also recognized as a top maternity hospital by U.S. News & World Report, where nearly 2,400 babies are welcomed into the world annually. With an accredited Level III Neonatal Intensive Care Unit, the hospital ensures that the most fragile infants receive the best possible care. Through its UCSF-affiliated Natividad Family Medicine Residency, Natividad is the only teaching hospital in Monterey County. For more information about Natividad, call (831) 755-4111 or visit www.natividad.com.

Media Contact:

Marci Bracco Cain, The Buzz PR

marci@thebuzzpr.net | 831-747-7455

Hillary Fish, Natividad Director of Marketing & Community Relations

fishh@natividad.com | 831-783-2693